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Saturday, 29 March 2014

How to make the perfect cupcakes

Here are a few tips and an easy recipe for cupcakes, this is bought to you from The Cocoa Box. I met a lovely lady from The Cocoa Box and she passed them on for me to share with you.

Firstly a few tips before you start, as we all want to make the perfect cakes

Cupcake cases vary in size so try and get a deep case and if in doubt use muffin cases

keep all your ingredients at room temperature including your eggs

Try to use the best quality ingredients

Most ovens have a hot spot, including fan assisted ovens, so its best to turn the tray halfway through cooking

If you want a flat cake, ideal for fondant icing then use margarine, pure is also acceptable. Butter will make the cakes have a domed top, ideal for buttercream

Cupcakes will keep for up to 3 days in an air tight container

The Recipe

150g Margarine

150g Self raising Flour

150g Caster sugar

2 Eggs

1/2 teaspoon vanilla extract or vanilla pod

For chocolate add 25g cocoa powder and take away 25g of flour

Pre heat the oven to 180c or gas mark 6.

Cream butter and sugar together until light, fluffy and pale in colour.

Slowly add the egg, to avoid curdling you can add 2 or 3 tablespoons of flour.

Add the rest of the sieved flour

Pipe the mixture into the cases, use a piping bag without a nozzle. Try not to get any on the sides or top of the cases as this will burn. Fill the cake mixture half way, this allows room for the icing

Place in the oven for 11/12 minutes, turn them and cook for another 8/10 minutes.

Buttercream mixture

250g of unsalted butter

300g Icing sugar

5mls Vanilla extract/essence

Add all the ingredients together and mix until light and fluffy, this can take up to ten minutes. Your looking for a mousse like consistency